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Southwest Sweet Potato, Black Bean and Rice Skillet Recipe

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3.8 from 48 reviews

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a vibrant, hearty one-pan meal packed with nutritious ingredients and bold Southwestern flavors. Featuring tender sweet potatoes, smoky spices, black beans, and fluffy brown rice, topped with melted cheese and fresh cilantro, it’s an easy and satisfying vegetarian dish perfect for a quick weeknight dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 2 cups peeled and diced sweet potato
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 ounces diced green chiles
  • 1/2 cup salsa or salsa verde
  • 2 cups cooked brown rice
  • 15 ounce can low sodium black beans, drained and rinsed
  • 2 tablespoons chopped cilantro
  • Juice of a lime
  • 1/2 cup shredded cheddar, colby jack, or monterey jack cheese

Instructions

  1. Heat the oil and sauté sweet potatoes: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, salt, and pepper, and sauté for about 8 minutes until they begin to soften.
  2. Steam sweet potatoes: Add 3-4 tablespoons of water to the skillet, cover with a lid, and let the sweet potatoes steam until fork-tender, about 4 minutes depending on their size.
  3. Add remaining ingredients: Stir in the diced green chiles, drained black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, chopped cilantro, lime juice, and additional salt and pepper to taste. Combine everything thoroughly.
  4. Top with cheese and cook: Sprinkle the shredded cheese evenly over the mixture. Cover the skillet with the lid and cook for another 3-4 minutes, until the cheese is melted and the mixture is fully heated through.
  5. Serve and garnish: Serve the skillet warm, topped with extra chopped cilantro, avocado slices, and a dollop of plain Greek yogurt or sour cream if desired.

Notes

  • You can substitute any type of cheese you prefer or omit it for a dairy-free version.
  • Adjust the spices according to your heat preference or dietary needs.
  • Leftovers store well in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
  • For added protein, consider adding cooked chicken or ground turkey if not vegetarian.
  • This dish can easily be made vegan by skipping the cheese and using vegan cheese alternatives.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwestern
  • Diet: Vegetarian

Find it online: https://flavorhug.com/southwest-sweet-potato-black-bean-and-rice-skillet-recipe/